Cabbage chips
Votes: 3
Time: 15 min.
Complexity: easily
Servings: 8 tbsp.
Complexity: easily
Servings: 8 tbsp.
Cabbage chips - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bunch kale (colourless cabbage)
- 1 tbsp. l. olive oil
- 1 tsp smoked paprika
- 1/4 teaspoon salt
We recommend
Recipes with similar ingredients: kale, leafy cabbage, paprika
Cooking the dish according to the recipe:
- Separate the cabbage into leaves, trim off the tough central ribs and stems; tear the leaves into 7-10 cm pieces. Toss with olive oil, smoked paprika, and salt and place on greased baking sheets.
- Bake the cabbage in a preheated oven at 180°C for 12-15 minutes, until crispy.
Nutritional information (for approximately 2 cups of chips): Calories 60; Fat 4g; Carbohydrates 6g; Protein 2g.
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